Saturday, September 20, 2008

Spinach Lasagna

Stuffed between thick layers of sauce, cheese and noodles, canned spinach offers both lutein and flavor.
3 cups (12 ounces) shredded mozzarella cheese
1 container (15 ounces) ricotta or cottage cheese
1/4 cup grated Parmesan cheese
1 teaspoon minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces each) spinach, well drained

Preparation:Heat oven to 375°F.
Mix 2 cups mozzarella cheese, ricotta cheese, Parmesan cheese and garlic; set aside. Pour 3/4 cup marinara sauce in a 9x13-inch baking dish; arrange 3 pieces of no-boil lasagna noodles over sauce. Pour 1/2 cup sauce over pasta; spread half spinach over sauce; spread half cheese mixture over spinach; repeat the layers. Top with the last 3 lasagna noodles and remaining 1/2 cup sauce.

Cover with foil and bake 1 hour.
Sprinkle with remaining mozzarella cheese and let stand 10 minutes before serving. Servings: 8

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